Kabobs, burgers, marshmallows and watermelon are lining up at the grocery checkout, ready to accompany us home. Fire up the grill, put the cushions on the chaise longue, pour yourself a cool one and relax — the air just got a little calmer, and the cooking just got a little bit easier.
Legs dangling from a swing and barbecue sauce dripping down our arm chased by the family dog’s tongue somehow pass the Emily Post checklist as acceptable backyard etiquette. A “we are fam-i-ly” vibe welcomes the picnic season, ants and all.
A friend called me the other day and said, “I’m having a Fourth of July party. I need the food to sit out all day — what can I make?” “NOTHING!” I shrieked. Then I did a little research. Still nothing.
Food is a living organism, and nothing that wants to stay alive should be sitting in the sun all day, including food. Unless it’s sun tea or beef jerky — nothing can hurt those. So with the picnic, beach, and backyard soiree season here, what can we bring to the party besides potato chips and store-bought cookies that is sun-safe and tasty? Plenty.
First, keep it safe. Insulated bags are a no-brainer for keeping the temperature down. But backyard entertaining would look more like a backroom storeroom if you left all the food in insulated bags. Instead, keep your food out of the sun, and placed in decorative bowls of ice. Prepare foods in small amounts and exchange them for fresh batches throughout the day. Put someone in charge of replenishing the ice, kids love this job. Mustard and catsup spoil just as mayonnaise does, so be sure to keep them iced also.
Now, to the food and drink. My all-time easy-elegant favorite is a kabob, roasted veggies, a simple salad, and watermelon lemonade. I most often grill my protein on a separate skewer from my vegetables — except for onions. Sweet Maui onions are magnificent raw or slowly cooked and caramelized. This makes them a perfect accompaniment to the kabob protein. When the fish or meat is done, the onions will taste delicious no matter how long they have cooked.
Keep the vibe going all throughout the summer, and don’t forget the sunscreen — for you and the food.
Mahi Mahi Kabob with
Spinach Papaya Salad
Serves 4
Mahi mahi is a Hawaiian fish that is on the “safe fish” list: It is low in mercury. Its firm texture makes it great for grilling and skewering.
20 oz. mahi mahi fillets, cut in 1″ cubes
4-6 bamboo skewers
1 Maui onion, 1″ cubes
Juice of 1 lemon
2 tablespoons olive oil
Season with coarse sea salt and pepper
Skewer and grill on medium, turning on each side until desired doneness
Salad:
2 cups papaya, peeled and cubed
6 big handfuls baby spinach
12 small sugar or cherry tomatoes
1/2 small red onion, sliced thin
2 tablespoons cashew halves
Dressing:
Juice of 1 lime
1/4 cup sweet rice wine vinegar
1/4 bunch fresh mint, chopped
1 to 2 tablespoons olive oil
Pinch of coarse sea salt
Mix and serve with the mahi mahi skewer on top
Visit www.yourfitgourmet.com for more summertime tips and recipes.
For more information and recipes, please visit my website www.yourfitgourmet.com
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